Aloo Pakora, Aloo Bhaji, Potato Pakoda

by Tarla Dalal

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Monsoon is simply incomplete without Aloo Pakora! Potato slices, coated with a spicy batter and deep-fried, these pakoras give you everything your palate will ask for on a cool and rainy day – a dash of spice, lots of crunch and loads of fun. The best part is that it is quite easy to make, no rocket science really. Here’s how to make this scrumptious treat...

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Aloo Pakora, Aloo Bhaji, Potato Pakoda recipe - How to make Aloo Pakora, Aloo Bhaji, Potato Pakoda

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Preparation Time: 10 mins Cooking Time: 25 mins Total Time: 35 mins Makes 3 servings
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Ingredients

1 1/2 cups potato slices
1 cup besan (bengal gram flour)
2 tbsp rice flour (chawal ka atta)
1 tsp chilli powder
turmeric powder (haldi)
1/4 tsp asafoetida (hing)
1/2 tsp carom seeds (ajwain)
1 tbsp finely chopped coriander (dhania)
1 tbsp warm oil
a pinch of baking soda
salt to taste
oil for deep-frying
1 tsp chaat masala to sprinkle

Method

Combine the besan, rice flour, chilli powder, turmeric powder, asafoetida, carom seeds, coriander, warm oil, baking soda, salt and approx. ¾ cup of water in a deep bowl and mix well using a whisk till smooth.
Heat the oil in a deep non-stick kadhai, dip a few potato slices in the prepared batter and drop it in hot oil. Deep-fry on a medium flame, till they turn golden brown in colour from all the sides. Drain on an absorbent paper.
Place the deep-fried aloo pakora on a serving plate. Sprinkle chaat masala evenly over it and serve immediately.